Instant Pot Rotisserie Chicken

Name: Instant Pot Rotisserie Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Ingredients: 3 Tablespoons olive oil; 3 garlic coves (minced plus two whole garlic cloves); 1 teaspoon paprika; 2 teaspoon oregano; 2 teaspoons Italian Seasoning; 1/4 teaspoon cayenne pepper (optional for a hint of spice); 1 teaspoon salt; 1/8 teaspoon black pepper (freshly ground); 4 pound whole chicken (washed and patted dry); 1 lemon (1/2 juiced and 1/2 cut into quarters); 1/2 onion (cut into small chunks); 1 cup water (for the instant pot); 4 sprigs rosemary (2 for in the Instant pot and 2 for garnish); parsley (for garnish); Lemon slices (for garnish)

Instant Pot Rotisserie Chicken is an easy way to make a whole chicken with little clean-up. A whole chicken is covered in a spices mixture along with lemon, garlic and onions.

Prep15 min
Cook30 min
Total1 hr
Makes6 servings
Calories390

Ingredients

6 servings

3 Tablespoons olive oil
3 garlic coves (minced plus two whole garlic cloves)
1 teaspoon paprika
2 teaspoon oregano
2 teaspoons Italian Seasoning
1/4 teaspoon cayenne pepper (optional for a hint of spice)
1 teaspoon salt
1/8 teaspoon black pepper (freshly ground)
4 pound whole chicken (washed and patted dry)
1 lemon (1/2 juiced and 1/2 cut into quarters)
1/2 onion (cut into small chunks)
1 cup water (for the instant pot)
4 sprigs rosemary (2 for in the Instant pot and 2 for garnish)
parsley (for garnish)
Lemon slices (for garnish)

Method

1
Remove the chicken giblets. Remove any excess fat and leftover pin feathers and pat the outside dry.
2
Mix together olive oil, paprika, minced garlic, oregano, Italian seasoning, cayenne pepper, salt and black pepper in a small mixing bowl.
3
Spread spice paste all over the chicken including in the cavity.
4
Put the lemon slices in the cavity along with the garlic and onion.
5
Place trivet in the Instant Pot and pour the water or broth along with juice from 1/2 of a lemon into the instant pot.
6
Place chicken on the trivet breast side up and add in the 2 rosemary sprigs.
7
Close the Instant Pot and set the valve to the seal position.
8
Pressure cook on high pressure for 25 minutes.
9
When done let the pressure release naturally for 15 minutes, then quickly release the rest of the pressure.
10
If you want a crispy skin then do under the broiler for 5 minutes or crisp using the Instant Pot air fryer lid.
11
Serve warm with fresh rosemary, parsley and lemon slices.

Notes

You can use different seasoning like Cajun, Tuscan seasoning or poultry seasoning You can also use a dry rub instead Add red pepper flakes for heat. Make sure that a digital read thermometer reads 165 degrees in the thickest part of the chicken. Store cooked chicken for 3 days in the refrigerator.